Ingredients:
Raw Rice – 50 gms
Soak in little water and coarsely grind in mixie.
Grated coconut – 1 cup milk to be extracted
Jaggery – 100 gms
Cardamom – 2 coarsely powdered
Cashew -10 nos
Dried Grapes – 10 nos.
Ghee – 1 teaspoon.
Method:
Heat a pan and cook the raw rice with 400 ml water.
When softly cooked add the coconut milk.
Add little water to jaggery and let it dissolve and filter and add to the earlier pan and boil.
Fry cashew and dried grapes in little ghee and add to the payasam with cardamom.
This is usually done on festival days.
